Following a chowish recipe, I slow roasted a plain (no marinade) pork shoulder roast and got wonderful, fork-tender meat that we ate with corn tortillas, lime, sour cream (actually yogurt, but I said it was sour cream), cilantro, tomatoes, and avocado. Yummy. But I still have a lot of pork, and someone mentioned a "thin, vinegar based sauce" that could be used with it. I'd love to have the recipe, or any other ideas on how best to eat this up. Thanks.